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M E N UG O U R M E T
Canapes
- MINI FISH AND BEEF MEATBALLSBreaded with rustic crumbs from focaccia with ranch dressing.
- MINI BURGER WITH MEAT OR SHRIMPS.Classic hamburger served with pink dressing tomato and pickles.
- MINI PIZZA Pizza baked classic margarita and italian pepperoni.
- VERACRUZ STYLE MINI-EMPANADAS With cazon and raisins.
-GROUND BEEF SALBUTE With tomato sauce and avocado.
- MINI BEEF STEW TOASTED Tortilla with mexican sauce and a touch of olive oil.
- MINI PORK SANDWICHRustic snack fill with cochinita pibil and purple onion.
- VEGGIE PINCHOSCombination of mushrooms, paprika potatoes,onions with sweet-sour sauce and pad thai.
- TEMPURA SHRIMP BROCHETTE With chipotle dressing and tamarind and sesame.
- SUSHI TEMPURA ROLL With stuffed shrimp and cheese.
- SUSHI WRAPPED In raw tuna filled with cucumber, celery, carrot and broccoli.
- SELECTION OF IMPORTED CHEESESAnd national cheese with seasonal fruits and jams. - MELON WRAPPED In slices of serrano ham.
- CAPRESSE BROCHETTE With pesto marinated cherry tomatoes.
- BRUSCHETTA With tomato, garlic and basil.
- BREADED GLOBO GRAPES With philadelphia cheese and nuts.
- PASTRY SNACKS (RUSTIC) With cheese and italian sausage.
- VEGETABLE QUICHE LORRAINEPasta baked and filled with spinach, goat cheese, baked egg and cut into small sandwiches.
- BREADED CHICKEN STICKS With ajonjoli served with blue cheese sauce.
- MUSHROOM TAPA With cheese gratin.
- MINI VEGETABLE STRUDELPuff-pastry fill with vegetables and gratin gouda cheese. - OCTOPUS “A LA GALLEGA” NACHOS Served on a nacho with a guacamole tip.
- CEVICHE AND GUACAMOLE NACHOSFish ceviche with pico de gallo and guacamole tip.
- ARRACHERA WITH CHIMICHURRI TAPAServed on rustic bread and parsley seasoned with chimichurri.
Appetizer
- GUACAMOLE WITH BASIL OILMashed cold avocado, with onion, tomato, chile serrano and cilantro.
- BROCOLI AND BEEF STRUDEL
- CUCUMBER GAZPACHO With maracuya and grained paprika.
- CAPRESSE SALADWith pesto marinated cherry tomato and mozzarella.
- OCTOPUS SALAD Seasoned with brandy sauce, garlic and parsley.
- BERRY SALAD With strawberry, caramelized walnuts, escarola lettuce, blue berrys, roquefort cheese rings and figs vinagrette.
- SEA SALAD With fresh vegetables with a drizzling of dijon mus-tard dressing served over mango slices.
- CARIBBEAN SALAD Served in a pineapple shell with roquefort cheese, crunchy bacon, mushrooms and pineapple cubes with vinaigrette and honey setting.
- TUNA CARPACCIO Served with fresh cut arugula and a balsamic vinaigrette dressing.
- SALMON CARPACCIOWith boiled spinach with a lemon dressing fused with nutmeg, pecan and red peppers.
- BEEF CARPACCIO With arugula lettuce, cherry tomatoes, and shredded parmesan cheese topped.
- ROAST BEEF With crunch vegetables and balsamic mayo.
- KATAIFI SHRIMPCovered with tzatziki dressing.
- MIXED SEAFOOD Tempura served with romaine lettuce, oranges and olives.
- COZUMEL STYLE Fish ceviche with purple onions and avocado.
- TAMARIND SHRIMPSStrawberries and basil aguachiles.
- ASPARAGUS CREAM Soup with fish Meatballs.
- SHRIMP BISQUE With crostini goat’s cheese and fried leeks.
- CREAM POTATOSoup with shrimp and fried rodan leeks.
Main Dishes
P A S T A S
- RICOTTA AND SPINACH RAVIOLI Dressed in butter, truffle oil and parmesan cheese.
- SHRIMP SPAGHETTI Served with cherry tomatoes, asparagus and a lightly spicy basil oil sauce.
- BOLOGNESE AND BECHAMEL LASAGNATypical italian recipe.
R I S O T T O
- RISOTTO In porcino and timo mushroom sauce.
- RISOTTO PESCADORA With shrimp mix.
M E A T
- PORK RIBS With honey and pineapple sauce (spicy).
- ROASTED PORK Cooked on a banana leaf with pasta seasoned with spices from the Mayan region.
- MIXED POC CHUC OF ROASTED MEATS Marinated with sour oranges, garlic and oregano.
- SMALL STEAK COATED In dried fruits with a red wine sauce.
- STEAK COVERED With black truffles and Foie-gras sauce.
- RIB-EYE STEAK In a red wine roquefort sauce of arugula and pecan.
- ROADHOUSE STYLE GRILLED RIB Brushed with english sauce and olive oil.
- BEEF MEDALLIONS With mushroom sauce and timo.
+$25 usd
per person
Main Dishes
C H I C K E N
- SUPREME CHICKEN Stuffed with goat cheese and mushroom with watermelon and avocado salad.
- MARNIER CHICKENChicken breast with liqueur Grand Marnier sauce and mandarin.
- SLICED CHICKEN Scaloppine in white wine sauce.
*Can be served with steamed vegetables or risotto with mushrooms sauce.
F I S H & S H R I M P S - PARGO FILLET Crusted in potato with a lemon vodka sauce.
- GRILLED TUNA FILLET Served with vegetable and basil oil ratatouille.
- MERO FILLET Stuffed with salmon and asparagus with a sour cream sauce and caviar.
- TIKIN CHIK FISH MERO OR PARGO Fish marinated in orange and lemon juice cooked in a banana leaf with achiote, onion, garlic, pepper and spices.
- PAN-SEARED SALMON With soya and sake sauce served on a rice bed.
L O B S T E R ( + 2 5 U S D P E R P E R S O N )
- RISOTTO WITH SAFFRONLobster and asparagus.
- BAKED LOBSTERWhole lobster baked with butter and vegetables.
- GRILLED LOBSTERWhole lobster grilles with butter and cruunchy vegetables.
T A C O S B A R
- GRILLED MEAT Selection of grilled meat: Chicken, arrachera, pork ribs.
- GRILLED MEAT & FISHSelection of Mero or pargo filet, jumbo shrimps, lobster, calamari, whole fish & chicken, arrachera, pork ribs.
Tacos Bar
S I D E D I S H E S
- Mashed potatoes - Fried Beans - Mexican style rice- Aromathised rice - Corn cob with butter- Butter sauteed Vegetables - Grilled Vegetables - Fried Bananas- Vichy Carrots- Cauliflower on Mornay sauce - Gratin Vegetables- Purple onion on sweet-sour sauce- Scented foam orange potatoes- Scented coconut rice- Mixed vegetables sauteed in butter- Lemon asparagus tips
T O C H O O S E 1 O P T I O N
- PIZZAPizza baked classic margarita and italian pepperoni.
- CHILAQUILESFried tortilla with green or red tomato sauce.
- TACOS DORADOSSmall rolled-up tortilla and filling with potatoe or beans.
- ROASTED PORK TACOSSmall rolled-up tortilla and filling with roasted pork.
Midnight Meal
D E S S E R T
- CHOCOLATE CAKEOn rum sauce.
- ORIGINAL ITALIAN TIRAMISU. - CHEESECAKE With red fruits sauce. - APPLE PIE With Cinnamon sauce.
- FRUITS PIE.
W E D D I N G C A K E& S W E E T T A B L E
Choose your cake and sweet table as you wish, we have varieties and options.
Dessert
$25 USDPER PERSON
C H I L D R E N M E N U
- Hot dogs - Hamburgers- Chicken nuggets- Lasagna - Pasta with tomato sauce - Breaded chicken breast filet - Quesadillas or golden tacos with french fries
O N T H E S I D E :- Onion - Tomato - Lettuce - Cucumbers- Catsup- Mustard and mayonnaise- Mashed potatoes
Children Menu
$25 USDPER PERSON
ALL PRICES ARE IN AMERICAN DOLLARS* PRICE SUBJECT TO CHANGE WITHOUT NOTICE. * PRICE DOES NOT INCLUDE VAT AND GRATITUDE
O P E N B A R
S O F T D R I N K S A N D U N C O R K
· S O D A S Coca cola, Coca cola light, Sprite or Fanta. · F R U I T W A T E RMelon, watermelon, mango, pineapple, strawberry, jamaica, lemon, orange, horchata, tamarind etc.· N A T U R A L W A T E R Natural artesian bottled water. · M I N E R A L W A T E RSparkling water.
O P E N B A R B E E R S , W I N E S , A N DC O C K T A I L S
· W I N E S Polero, Chard, Sauv bl. Caber. Sauv., Merlot, Carm. · B E E R SDark and Light· S O D A S Coca cola, Coca cola light, Sprite or Fanta. · C O C K T A I L S
· F R U I T W A T E R
· N A T U R A L B O T T L E D W A T E R · M I N E R A L W A T E RSparkling water.
O P E N B A R I N T E R N A T I O N A LL I Q U O R “ B A S I C ”
· W H I S K yJames Alexander, Old Premium.· T E Q U I L ACuervo Especial, Jimador.· R O NBacardi Blanco & Añejo, Matusalem (or similar)· v O D K ASky Vodka (or similar)· G I NBarton, Gordons. · B R A N D y President, Napoleon (or similar)· W I N E Chard, Sauv.bl, Caber. Sauv., Merlot· C O C K T A I L S Classic Margaritas & Mojitos. · B E E R S XX lager, Sol, Tecate.· S O D A Coca cola, Coca cola light, Sprite or Fanta. · F R U I T W A T E R
· N A T U R A L B O T T L E D W A T E R
· M I N E R A L W A T E RSparkling water.
9 hours included in Every
package
O P E N B A R I N T E R N A T I O N A LL I Q U O R “ M E D I U M ”
· W H I S K yJ&B, JW, Red Label (or similar)· T E Q U I L ACuervo Tradicional, Don Julio (or similar)· R O NHavana Club 7 (or similar)· v O D K A Smirnoff, Absolut (or similar)· G I N Beefeater, Tanqueray (or similar)· B R A N D yTerry, Torres 10 (or similar)· C O G N A C Curvarvoisier (or similar)· D I G E S T I v E Amaretto, Jagermeister (or similar)· W I N E S
· C O C K T A I L S
· B E E R S Dark and Light· S O D A Coca cola, Coca cola light, Sprite or Fanta.· F R U I T W A T E R
· N A T U R A L B O T T L E D W A T E R · M I N E R A L W A T E RSparkling water.
O P E N B A R I N T E R N A T I O N A L
L I Q U O R“ P R E M I U M ”
· W H I S K y Chivas 12, JW, Black Label, Jack Daniels (or similar)· T E Q U I L A Cuervo Tradicional, Don Julio, Patron (or similar)· R O N Appleton Estate, Matusalem, Havana Club, Capitan morgan (or similar)· v O D K A Absolut, Greey Goose, Belvedere (or similar)· G I N Beefeater, Tanqueray, Bombay Saphire (or similar)· B R A N D y Fundador, Terry, Torres 10.· C O G N A C Courvoisier, Martell, Hennesy (or similar)· D I G E S T I v E Amaretto, Sambuca, Jagermeister (or similar)· W I N E S Pinot Grigio, Prosecco.· C O C K T A I L S Classic Margaritas & Mojtos.· B E E R S Dark and Light · S O D A Coca cola, Coca cola light, Sprite or Fanta.· F R U I T W A T E R
· N A T U R A L B O T T L E D W A T E R · M I N E R A L W A T E RSparkling water.
A S K F O R
Q U O T E
ADD COFFEE
OR TEA FOR
$ 6 USD
ALL PRICES ARE IN AMERICAN DOLLARS* PRICE SUBJECT TO CHANGE WITHOUT NOTICE. * PRICE DOES NOT INCLUDE VAT AND GRATITUDE
A S K F O R
Q U O T E
Weddings
+ 52 1 984 745 2631 + 52 1 984 169 7049 + 52 1 984 182 1330
Office: + 52 1 984 803 3465
